The Best White Cake Recipe {Ever}

This White Cake recipe is the perfect cake for so many celebrations! This Best White Cake is simple to make and is a moist, tender cake everyone loves.

White Cake Recipe | ©

I got so many emails and comments asking for “The Best White Cake Recipe” after I shared my The Best Chocolate Cake Recipe {Ever} So of course I got busy writing and testing this recipe.

I began creating this cake recipe by taking some ideas from the best of some of my favorite family cake recipes. The final cake recipe here is decidedly white and perfect for birthdays, anniversaries, and even weddings. It’s definitely the Best White Cake I’ve ever tasted!

Best White Cake Recipe

My son declared this white cake recipe as “perfect” while Bart said, “Now, that’s cake.” From him, that’s really a compliment!

My brother-in-law called me to tell me that this was to be his birthday cake every single year until the year he dies. We had a good laugh at that, but I have to remember each June to make sure to bake this cake.

My white cake recipe results in a sturdy cake. It’s tender, yet moist and holds together well from cooling to frosting to slicing and serving. It just the best!

While many white cake recipes use only egg whites, I decided after lots of testing that I preferred the flavor that the whole egg lends to the cake. While the cake isn’t stark white, it is still white. It also helps to follow my exact recipe instructions for mixing the cake to ensure that the cake is white.

How to Bake The Best White Cake

To bake this cake, you’ll need these ingredients:

1 cup butter (or 2 sticks) softened
1/2 cup vegetable shortening
3 cups granulated sugar
5 large eggs at room temperature
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk, room temperature
1/2 cup buttermilk, room temperature
2 teaspoons vanilla extract

Preheat the ovens
Begin by preheating the oven to 350º Fahrenheit.

Prepare cake pans
Prepare three 9-inch round cake pans with nonstick baking spray or coat well with shortening or butter and flour the pans, taking care to remove all excess flour.

Cream butter and shortening
In a large mixing bowl or the bowl of your stand mixer, you will cream together butter and shortening until light and fluffy with an electric mixer or stand mixer.

Add sugar and eggs per instructions
Then slowly add sugar one cup at a time to the butter/shortening mixture, making sure to fully incorporate each cup before adding another. Next, add eggs one at a time, making sure to fully incorporate each egg before adding another.

Dry ingredients; Milks
Get a separate bowl for your dry ingredients and sift together flour, baking powder, and salt. Then in a measuring cup, pour milks and vanilla into the measuring cup and whisk together with a fork.

Next, alternately add a small amount of the dry ingredient mixture to butter and shortening mixture, gently stirring after each addition. Then add a small amount of the milk mixture to butter/shortening mixture and gently stir until just combined. Continue alternating between adding small amounts of the dry mixture to the the butter/shortening mixture with adding small amounts of the milk mixture to the butter/shortening mixture,  just gently stirring until combined after the addition of each. Make sure to begin and end with the addition of the dry ingredients.

Final Stir and Scrape the Bowl
Gently stir all ingredients until well combined. Then, stop the mixer and scrape down sides and bottom of bowl, making sure to that all ingredients are mixed well.

Distribute Cake Batter into Pans
Next, evenly distribute cake batter between the three 9 inch cake pans and place pans into oven.

Bake the Cake
Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Please don’t open and close the oven door a lot while the cake is baking as the oven temperature drops each time the door is opened.

Remove from Oven and Cool
Remove the cakes from the oven when done and allow to cool slightly in cake pans for about 5 minutes. Then gently place the cake layers on a wire rack to finish cooling completely.  This is important because cakes left in the cake pans the too long to cool may sweat, making it possible for the cakes to stick to the pans.

Frost the Cake
Frost your cake with your preferred frosting. I’ve used a double recipe of my Classic Vanilla Buttercream here in these photos.

White Cake Recipe | ©

Frosting Options
I used my fluffy white Vanilla Buttercream Frosting, which I doubled, when I frosted the cake. It’s perfect on this cake, but you can really use any favorite frosting.

Other Delicious Frostings

Strawberry Buttercream Frosting,

Cream Cheese Frosting,

Perfect Chocolate Buttercream Frosting

These are all delicious frostings for this cake!

The next time you need a white cake recipe, give this one a try. I think you’ll love it!

Here’s my White Cake Recipe. My family calls it the best ever.

Print Recipe
4.43 from 656 votes

The Best White Cake Recipe {ever}

This White Cake Recipe will quickly become your favorite for so many celebrations and events. This simple white cake recipe is easy to follow and yields a moist, tender white cake you'll love.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American, Dessert
Keyword: best white cake recipe, birthday cake, cake for weddings, homemade white cake, how to make a white cake, white cake, white cake from scratch, white cake recipe
Servings: 12
Author: Robyn Stone | Add a Pinch


  • 1 cup (2 sticks) butter softened
  • 1/2 cup vegetable shortening
  • 3 cups granulated sugar
  • 5 large eggs room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk room temperature
  • 1/2 cup buttermilk room temperature
  • 2 teaspoons vanilla extract


  • Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
  • Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
  • Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
  • Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
  • Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
  • Frost cake as desired.


Some people have had problems with the cake not rising. Try creaming the butter shortening, and sugar until light and fluffy, about 3 to 5 minutes. Don't over beat when adding eggs and other ingredients, just mix gently until incorporated well into batter.
-This recipe makes approximately 24 cupcakes when cupcake tin is filled more than 3/4 full. When filled 1/2 full, this recipe makes approximately 36 cupcakes. Bake approximately 18 minutes.
- If you preferred the original white cake recipe, it used 1/2 teaspoon baking powder and 1 cup buttermilk with no whole milk.
- If you live in a high altitude environment, you'll need to make sure to follow recommended baking adjustments for your altitude.


Comment from a Pastry Chef 

I shared this comment from The Pastry Life, comment #1062 to this area of the post as it might be helpful to you as you bake this cake.

“Hi there, I am a pastry chef and have lots of knowledge of cakes, and why they do the funny things that they do. Let me start of by saying this cake is delicious, moist and fluffy! This is thanks to the seemingly large amount of sugar and fats, so do not reduce the amounts or make substitutions! If you’re that concerned about the healthiness of this cake, you should probably just avoid it.

This cake does not rise much, but that does not negatively affect its fluffiness. I followed the directions exactly, except for one very important step which I believe is why my cake is so fluffy inside and did not sink. Cream your butter, shortening and sugar altogether until very white and fluffy (about 4 minutes). After that, follow the instructions to a T. If you over beat after adding the eggs, they will produce a tougher cake. Take extra care while rotating pans as to not deflate the cakes, and resist the urge to open your oven door to peek except when you need to rotate.

This cake does form a bit of a crust on top from the high egg and sugar content, which makes it more difficult to tell when it is done. Your best hint is your nose. If you can smell cake, then check it! If its not jiggly, take it out and scoop a little bit out of the middle to see if it’s done (you’re gonna cover it with frosting anyway). Don’t trust the toothpick-test!

Sorry for writing a novel, I just know how hard it is to make a great white cake and this recipe is probably the best I’ve had yet, so it made me sad to see how many people were disappointed by it due to their lack of pastry knowledge and proper method.”

Thanks for your detailed comment, The Pastry Life!

Here’s to good cake! Enjoy!
Robyn xo

2,957 comments on “The Best White Cake Recipe {Ever}”

  1. Hi Robyn, can I reduce the amount of sugar? If yes, what’s the minimum amount of required sugar.

    • Hi,
      Reducing the sugar can have an impact on the outcome of the cake. I’ve not made it with less than the recipe calls for. There is a comment I’ve shared from a professional pastry chef who bakes my cake that may help explain this even more. Hope you enjoy it! Thanks!

  2. Hi there, 💐
    Thanks alot for the wonderful recipe and every detail you mentioned! Thant’s so helpful and very kind of you! 
    My question is that, can I use yogurt instead of buttermilk or it will not be the same in the result? 

  3. Robyn,
    This is the third year (possibly the fourth) that I’ve used your recipe to make a “celebrate spring” cake for my student office workers and some wonderful co-workers. Being the first week of spring I had to make sure to get my cake ready for tomorrow and I just took the layers out of my oven. So thank you… again!

    This time I’m using fresh strawberries in cream as a layer filing. And of course fresh strawberries to decorate it. ❤

  4. For white cake should I only use egg whites

    • Hi Nora,
      I detail making this cake in my blog post, as well as the detailed instructions with the recipe. I’ve also shared a comment from a pastry chef who bakes this cake that has good tips to follow. I use the whole egg as described. I hope you enjoy it! xo

  5. This is a delightful cake! I made it exactly as written, being careful to use room temp ingredients and to be sure that I seriously whipped the butter and sugar to a very fluffy creamy situation. It is a little bit yellow and not-so-white, which was fine. My only complaint is that it was a tiny bit dry WHICH LIKELY MEANS I OVERCOOKED IT BY A FEW MINUTES, so that was TOTALLY MY FAULT. I was waiting for the top to brown slightly and I should know that’s not necessary. It received rave reviews in spite of the shortcoming that I perceived. I can’t wait to make it again and look forward to creating a moist white cake of perfection. Also – the buttercream frosting recipe that is linked here is absolutely the best ever. EVER.

  6. can this be made eggless at all?

  7. Hello – I’m here because I’m the BIGGEST FAN of your best chocolate cake ever (like, really ever!)
    I’m wondering if I can use this cake for a ‘funfetti’ cake. Will the batter be thick enough that the sprinkles would bake within it- and not fall to the bottom? Thanks!

    • Aww, that’s so sweet to hear, Laura! I’m glad you enjoy the cake!
      This white cake is a much thicker, denser cake batter than that of the chocolate cake. I’ve not make a funfetti cake with this recipe.
      I hope this helps! Thanks so much! xo

  8. Here I go again!!! Over three years later and setting up to produce the “Best White Cake Ever” for the gazillenth time! Never fails to be amazing and delicious! 
    Thank You Robyn!!! 
    *ice w/ melted choc chips whipped with cream, butter, and sugar… scrumptious 

  9. Would it hurt this recipe if I made it in a 13×9 pan?

  10. Hi Robyn,

    I am new to baking so my questions may seem basic but I have to ask 🙂 First I have to say I Absolutely LOVE your chocolate cake..!!! And I am excited to try your white cake. Should I sift the flour? If yes, do I sift before measuring or after? Would cake flour make a difference, if yes, how would it change the texture? Also, if using cake flour do use the same amount? Sift? Sift before or after measuring? You stated the cake does not rise much, do i fill the pan 1/2 way or 3/4..???

    • Hi Connie
      I’m so glad you enjoy the Chocolate Cake!
      I use the same brand and type of flour for this cake as I do the Chocolate Cake – White Lily All-Purpose flour. You will want to sift the flour before you measure.
      Fill the cake pans about 2/3 full. Make sure to use three 9 inch pans for the best results and follow the recipe exactly and you should be fine.
      This cake does have a bit denser texture (think wedding cake) than my chocolate cake does.
      I hope this helps and I’m happy to answer questions any time. I’m glad to have you here. Thanks so much! xo

  11. Hi Robyn, I am new to baking, Love your chocolate cake!!!! Do I sift the flour? Can I use cake flour? Since you stated the cake doesn’t rise much how full do I fill the pans, 1/2 or 3/4?

  12. I need to make cupcakes for a baby shower and would love to use this white wedding cake recipe. 
    Is there any thing to do differently since they will be cupcakes and not a cake? 

    • Crystal,
      This cake recipe makes approximately 24 cupcakes when cupcake tin is filled about 3/4 full. When filled 1/2 full, this recipe makes approximately 36 cupcakes. Bake approximately 18 minutes at same temp as for cake. Congratulations to the mother-to-be!

  13. Hello Robyn,
    My son is 7 years old, and I have made this recipe as well as your best chocolate cake recipe every single year for the big family birthday gatherings! Truly, a hit every single time – impressive to all guests, adults and children alike. Today I am prepping to make this cake for the 8th time, but for my second son who is turning 1! Time flies, and this year was marked by particularly difficult post-delivery health challenges, but preparing to celebrate my babe’s awesomeness is making me emotional. AND, I just realized that pulling out your recipe, your website, the familiarity of the steps, the ingredients, the process… all of these details are helping to ground me, as well, they are making me emotional. Feeling mighty grateful for my sons, my family and friends, and the food I am able to offer at these celebrations – la pièce de résistance being, of course, the cake! Thank you for this recipe, indeed, and for your baking/culinary savoir faire, in general. All the very best to you. (ps. Making it a rainbow swirl cake as per my 7 year old’s suggestion. I am not seasoned in the use of food colourings, so wish us luck.)

    • Hi Patricia,
      Children’s birthdays are always so special, especially for the first birthday! I hope this birthday celebration is the very best for you and your family. What a great idea for a rainbow swirl cake your son had. I’m sure it will be a hit! xo

  14. Hi
    I would like to make a 12 inch or 14 inch cake. What should I do?
    Thank you!

  15. Could you please tell me how much batter one recipe yields and if this cake freezes well?

    • Sarah,
      I’m sorry, I have not measured the number of cups for the batter in this recipe. It does freeze really well. Let the cake layers cool completely on a wire rack, wrap in freezer paper or an airtight freezer container and freeze for up to 3 months. When ready to use, let the cake layers thaw completely in the refrigerator, then frost. Hope you enjoy the cake!

  16. This cake is truly “The Best White Cake” EVER!!!! It is so easy and very forgiving. I’ve made it a few times “as is” and it’s always a hit. This time I divided the batter into 6 bowls that I colored to be rainbow colors and baked for about 17 minutes. (Watching closely) Another success and the birthday kiddo LOVED the suprise rainbow layers under your equally fantastic white buttercream frosting! Thank you!

  17. This is my “go to recipe” I love this recipe so much 🙂
    The fact that it makes 3 cakes instead of 2 is a bonus! I love everything about this recipe.

    Thank you so much for sharing it!

  18. does the butter make the cake too dense?i’ve put butter in cake before and it turned out horrible. is there a substitute i could use instead 

  19. Hi Robyn,

    I have been making this recipe for years and it is absolutely the best white cake ever!
    I have always done the round cake so my question is can I make this into a sheet cake pan size 11×15?
    Also could I do a filling?
    Once again best cake ever!

    Thank you,

  20. The best cake ever is an under statement..It is to die for ..Thank you for sharing your recipe..

  21. Hi Robyn,
    It looks positively delicious!
    Just wanted to use three 6inch pans and was wondering if I should halve the recipe?
    Many thanks

    • Anastasia,
      I haven’t made this cake in 6-inch pans but I don’t think you would have enough batter if you halved the recipe. You cam always make cupcakes if you have extra batter. I give baking times for cupcakes in the Notes section of the recipe. Hope you like this cake!

  22. Hi Robyn,

    I love love your chocolate cake recipe, thank you for sharing. I’ll be making my son’s open book cake (Harry Potter theme) and he wants lemon cake. Will it be ok to add lemon flavoring/extract to this cake and cover it with fondant? Or the lemon pound cake is better?

    Many thanks,

    • Hi Mary,
      What a great idea for a cake! My son would have loved it, too. I think the Best White Cake would be delicious with the added lemon. Either cake would probably work for your cake idea. Hope your son enjoys the cake!

  23. I have made this cake again and again, now its part of my famly. Thank you.

  24. This is my absolute only cake recipe for a vanilla white cake.   I’ve been using this for years. 

  25. Sooooo incredibly disappointed. After standing in my kitchen for 4 hours, my cakes fell in the oven and wouldn’t come out of their pans. I now have 3 layers of cake crumble (it does taste good, just didn’t hold up in shape at all) and I’m in tears. Not sure if this recipe is good for 5000 ft altitude or if my oven failed me or what, but I followed these instructions to a T and it is a complete loss for my son’s birthday party. I’m so sad. 😭

    • Jenn,
      I’m sorry your cake fell. You have to adjust the ingredients and temperature of your oven when baking at that altitude. I live in Georgia which is 1100 feet. Without adjustments, your cake may rise too quickly and then fall. Check out baking cakes at that altitude for adjustments you need to make to recipes. Hope this helps!

  26. Can i use self rising flour instead of all purpose flour as i can’t find all purpose flour in UK. Only two flours are available for baking: plain flour and self rising flour.

  27. I’m hoping to use the recipe for a wedding cake and need to know how much batter it makes so I can plan for the appropriate amount of ingredients and size pans to use. I have made it several times in 9 inch pans, but I don’t know how much I will need for a larger pan. Also, how full do you fill your pans?

  28. If I am making a 12” sq cake can I triple the recipe or should I make adjustments?

  29. This cake is divine.  I made this for my son’s first birthday 3 years ago and am making it again for his fourth tomorrow!  Robyn, quick question for you, I noticed in the notes that you say the original recipe had only 1/2 t baking soda and 1 c buttermilk…do you know when you made the adjustments to the recipe?  I’m just wondering if I had made the old version back in 2016.  I’m guessing the change was to make it a bit fluffier?  It was sooooo good!

    • Hi Chelsey,
      I made the change to this recipe in March 2014 so you would have used the new version for your son’s first birthday in 2016. Children’s birthdays are so special and I’m so pleased that you liked this cake enough to make it for 2 of his birthdays. Hope his 4th birthday is so very special! Thanks. xo

  30. What kind of butter should I use? Unsalted or salted?

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